Tomato Soup with Basil Pesto (Print Version)

Silky tomato soup elevated with a fragrant basil pesto swirl. An easy 45-minute vegetarian dish that delivers bold Italian flavors.

# Ingredient List:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds ripe tomatoes, chopped or 2 cans (28 ounces) whole peeled tomatoes
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - ¼ teaspoon black pepper
10 - ⅓ cup plus 1 tablespoon heavy cream

→ Basil Pesto

11 - 1 cup fresh basil leaves, lightly packed
12 - ¼ cup pine nuts or walnuts
13 - 1 small garlic clove
14 - ⅓ cup grated Parmesan cheese
15 - ¼ cup extra virgin olive oil
16 - Pinch of salt

# Recipe Steps:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally.
04 - Pour in 3 cups vegetable broth and add sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine basil leaves, pine nuts, garlic clove, and Parmesan cheese in a food processor. Pulse until finely chopped. With the motor running, drizzle in ¼ cup extra virgin olive oil until smooth. Season with a pinch of salt.
06 - Once the soup is cooked, blend until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream and taste to adjust seasoning if needed. Warm through but do not boil.
08 - Ladle soup into bowls and drizzle each serving with a swirl of basil pesto. Serve immediately.

# Expert Suggestions:

01 -
  • The pesto adds a fresh, garlicky punch that cuts through the richness of the cream and makes every spoonful exciting.
  • It comes together in under an hour but tastes like you spent all day tending to it.
  • You can make both the soup and pesto ahead, then just reheat and swirl when you're ready to serve.
02 -
  • Don't skip the sugar, even if it sounds odd, because it balances the acidity of the tomatoes and makes the soup taste full and round instead of sharp.
  • Add the cream off the heat or on very low heat, because boiling it can cause the cream to curdle and give you an unpleasant texture.
  • If your pesto looks too thick, add a little more olive oil or even a spoonful of the hot soup to loosen it up before swirling.
03 -
  • If you don't have a food processor, you can make the pesto in a mortar and pestle, it takes longer but the texture is incredible and almost creamy.
  • Blanch the basil leaves in boiling water for five seconds before making the pesto if you want it to stay bright green for hours instead of darkening.
  • Use a squeeze bottle to drizzle the pesto in a perfect spiral, it makes every bowl look like it came from a cafe.
Go Back